Stuffed Onions

* Exported from MasterCook *

Stuffed Onions

Recipe By : Taste of Home, June/July, 1997
Serving Size : 6 Preparation Time :0:00
Categories : Taste Of Home Vegetables

Amount Measure Ingredient -- Preparation Method
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6 medium yellow onions (about 2 pounds)
2 strips bacon -- cut into 1" pieces
1/4 cup dry bread crumbs
2 tablespoons fresh parsley or 2 teaspoons dried parsley -- chopped
1 1/2 cups fresh mushrooms -- sliced
1/4 teaspoon salt
dash pepper
dash nutmeg
1/2 cup beef broth
additional parsley, optional

In a Dutch oven, bring a small amount of water to a boil. Peel onions; using
a slotted spoon, place onions in boiling water. Cook for 4-6 minutes or
until softened; remove and let stand until cool enough to handle. Cut a
1/4-in. slice off the top of each onion. Remove center, leaving a 1/2-in.
shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon
until crisp; remove to paper towel to drain. In the drippings, saute chopped
onion until tender. Stir in bread crumbs and parsley. Add the butter and
mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper, and
nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish.
Pour broth around onions. Bake, uncovered, at 375 degrees for 45 minutes or
until tender, basting frequently during the first 15 minutes. Sprinkle with
parsley if desired.

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